Pairs Well WithParis Tasting Commemorative Chardonany

Instructions

In a small saucepan over medium-high heat, combine the wine, vinegar, shallots, salt, pepper, and 1 tablespoon of the tarragon and bring to a boil. Cook until reduced to 2 tablespoons, about 4 minutes. Remove from the heat and set aside to cool slightly.

In the jar or a blender, combine the vinegar mixture with the egg yolks. Blend on medium speed until the mixture lightens, 20 or 30 seconds. With the blender on the slowest setting, slowly add the butter through the lid insert, blending until the butter is fully incorporated. Add the remaining 1 tablespoon of tarragon and, if the sauce is too thick, a little more wine and blend briefly. Add more salt to taste and set the blender jar with the béarnaise aside, covered, in a warm spot (near the stovetop, for example).

In a large skillet over medium heat, combine the vegetable broth, parsley sprigs, and 1 cup of water and bring to a gentle simmer. Add the salmon and adjust the heat to maintain barely a simmer. Cover and cook until the salmon is barely cooked through, about 8 minutes.

Use a slotted spatula to arrange the salmon on plates or a platter and top with some of the béarnaise sauce. Serve with any remaining béarnaise alongside.